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Diazinon reduction in food products: a comprehensive review of conventional and emerging processing methods

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Abstract

Diazinon is known as one of the most commonly used organophosphorus pesticides which influence different pests through inactivating acetyl choline esterase enzymes. Despite diazinon applications, its toxicity to human health could result in a worldwide concern about its occurrence in foodstuffs. Malfunction of brain is considered as the main disorders induced by long time exposure to diazinon. Due to the degradation of diazinon in high temperatures and its susceptibility to oxidation as well as acidic and basic conditions, it could be degraded through several physical (9–94%) and chemical (19.3–100%) food processing procedures (both household and industrial methods). However, each of these methods has its advantages and disadvantages. Normally, the combination of these methods is more efficient in diazinon reduction. To this end, it is important to apply an effective method for diazinon reduction in the food products without affecting food quality or treating human health. It could be noticed that bioremediation by microorganisms such as probiotics could be a promising new method for diazinon’s reduction in several food products.

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Data availability

The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Funding

This study was supported by Fasa University of Medical Sciences, grant No. 400045.

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Authors and Affiliations

  1. Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran

    Amene Nematollahi & Farahnaz Rezaei

  2. Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Zahra Afsharian

  3. Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

    Neda Mollakhalili-Meybodi

  4. Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

    Neda Mollakhalili-Meybodi

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  1. Amene Nematollahi
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  2. Farahnaz Rezaei
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  3. Zahra Afsharian
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  4. Neda Mollakhalili-Meybodi
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A. N. supervised the work and revised the manuscript. N. M. M supervised the work and wrote some parts of manuscript. F. R. and Z. A. wrote some parts of the manuscript.

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Correspondence to Amene Nematollahi or Neda Mollakhalili-Meybodi.

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Nematollahi, A., Rezaei, F., Afsharian, Z. et al. Diazinon reduction in food products: a comprehensive review of conventional and emerging processing methods. Environ Sci Pollut Res 29, 40342–40357 (2022). https://doi.org/10.1007/s11356-022-19294-9

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